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| + | #REDIRECT [[wikipedia:Pepino|Pepino]] |
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| − | [[Image:CDC_pepino2.jpg|right|pepino]] | |
| − | [[Image:CDC_pepino.jpg|right|pepino]]
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| − | The '''pepino''' or '''pepino melon''' is also known as '''treemelon''', '''bush melon''', and '''mellowfruit'''. It is native to [[Cookbook:Cuisine of Chile|Chile]] and [[Cookbook:Cuisine of Peru|Peru]], but is now also grown in [[Cookbook:California cuisine|California]] and [[Cookbook:Cuisine of New Zealand|New Zealand]]. Pepinos are teardrop-shaped and have a smooth skin that is striped with yellow and dark purple. The flesh of this fruit is fragrant and combines the tastes of [[Cookbook:Cantaloupe|cantaloupe]] and [[Cookbook:Honeydew|honeydew]].
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| − | ==Selection, Storage, and Preparation==
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| − | Pepinos are available late fall to mid-spring. Fruits with a light yellow or green skin are not ripe, while fruits with dark purple stripes are ripe. Ripen at room temperature until as firm as a slightly ripe plum, then refrigerate ripe fruit for up to 3 days.
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